Lemon Artichoke Romaine Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I created this dish when I was trying to duplicate a very lemony Caesar salad, recalls Kathy Armstrong of Post Falls, Idaho. I think my version is not only delicious but more healthful, too! Ingredients:
10 cups torn romaine |
4 plum tomatoes, sliced |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered |
1 can (2-1/4 ounces) sliced ripe olives, drained |
3 tablespoons water |
3 tablespoons lemon juice |
3 tablespoons olive oil |
2 garlic cloves, minced |
1 teaspoon salt |
1 teaspoon coarsely ground pepper |
1/3 cup shredded parmesan cheese |
Directions:
1. In a large salad bowl, combine the romaine, tomatoes, artichokes and olives. In a jar with a tight-fitting lid, combine the water, lemon juice, oil, garlic, salt and pepper; shake well. Pour over salad and toss to coat. Sprinkle with cheese. Yield: 8 servings.
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